This is an easy Oreo cake by way of an Oreo bundt cake, stuffed with an Oreo filling, so no slicing and frosting—just pour it all in one pan and finish with an Oreo glaze. Done! My favorite part about this cake is the reveal of the filling when sliced into. By all outward appearances this chocolate bundt cake looks average enough, but it’s the surprise filling that makes this cake. I love how the Oreo stuffing breaks up the richness of chocolate with its distinctly familiar flavor.
I made this cake for my little guy, hoping to turn around his dislike for cake. Not only does he not like cake, he doesn’t even like the smell of it. Who doesn’t like the smell of cake? I’ll tell you who doesn’t, it’s the same kid that doesn’t like frosting or sprinkles.
Well, I can chalk this one up as another big “no” from him, even though Oreos are his favorite cookies. My Oreo persuasion was knocked down with, “Mom I don’t like cake.” And even though it’s been 2 years since he he declared his non-cake loving way, I keep trying because I’m still in disbelief.
- 1/3 cup Oreos, crushed (about 10 whole Oreos)
- 4oz. cream cheese, softened
- 3 egg yolks
- 1 teaspoon vanilla
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 3/4 cups all-purpose flour
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 12 tablespoons natural cocoa powder
- 3/4 cup water, boiling
- 3 ounces quality bittersweet chocolate, chopped
- 3/4 cups buttermilk
- 3/4 cups butter, melted and cooled to warm
- 1 2/3 cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup of confectioner sugar
- 2 tablespoon of milk
- 1 tablespoon of crushed Oreos
Heat oven to 350 degrees F. Cover bundt pan with bake spray and lightly coat with cocoa powder.
To make the filling
- Place Oreos in a food processor bowl and pulse until crumbled. Alternately, place Oreo is a Ziploc bag and use a rolling to crushed. Set aside 1 tablespoon of crushed Oreos for icing.
- Place all ingredients in a bowl and beat until combined. Transfer filling to a pastry bag and place in refrigerator until ready for use.
To make chocolate bundt cake
- Place flour, baking soda and salt and whisk to comibine. Set aside.
- In a heat proof bowl, add cocoa and whisk in boiling water. Add in chopped chocolate and whisk until combined. Add in buttermilk and whisk until combined.
- Place melted butter and and sugar in a bowl and mix to combine. Add in eggs and beat until light and fluffy. Add in vanilla and beat until combined. Using a sturdy spatula or a wooden spoon, fold flour into wet mixture in 3 batches, alternating with cocoa mixture.
- Pour half of batter into pan and then pipe Oreo filling on top. Pour remaining batter on top of Oreo filling. Bake at 350 degrees F for about 50-60 minutes or until inserted cake tester comes out almost clean. Remove from the oven and set on a wire rack to cool for 5 minutes. Place a wire cooling rack on top of the cake and carefully turn over - remove the pan and let cool completely.
To make icing
Add confectioner sugar and milk into a bowl and whisk to combine. Add more milk as needed to thin icing to preferred consistency.
Pour icing over bundt cake and sprinkle remaining Oreo crumbs on top.
A few notes:
- This recipe is adapted form Culinary in the Desert via Canadian Living. The original recipe is a Peanut Butter Filled Bundt Cake, but I swapped out the peanut butter for Oreo.
- Other adaptations I made: I skipped creaming the butter by using melted butter. Since I didn't have any sour cream on hand, I used buttermilk.
- The cake can be stored covered on the counter for two days.